Professor Seppo Salminen is a globally recognized leader in gut microbiome research and nutritional science, currently serving as Professor and Director of the Functional Foods Forum at the University of Turku's Faculty of Medicine in Finland. He earned his MS in Food Science and Nutrition from Washington State University, MSc in Food Chemistry and Microbiology from the University of Helsinki, and PhD in Nutritional Toxicology and Microbiology from the University of Surrey. As an established academic leader, he directs Finland's premier research center focused on food-health interactions and serves as Professor of the Degree Program on Health Biosciences. Professor Salminen maintains visiting professorships at BOKU University in Vienna and RMIT University in Melbourne, demonstrating his international stature in the field of food microbiology and human health.
Professor Salminen has pioneered transformative research on gut microbiota, probiotics, and prebiotics, with over 400 peer-reviewed publications that have cemented his position as one of the world's most influential researchers in microbiome science. His co-authorship of the seminal textbook Lactic Acid Bacteria: Microbiological and Functional Aspects, now in its fifth edition, has educated generations of scientists and established the scientific foundation for probiotic research worldwide. As a key contributor to the FAO/WHO expert consultation that defined probiotics as live microorganisms conferring health benefits, he shaped international standards and regulatory frameworks. His nine-year tenure on the European Food Safety Authority's Panel on Dietetic Products, Nutrition and Allergies profoundly influenced EU food regulations and health claim policies, bridging scientific evidence with practical applications for consumer health.
As current Vice President of the International Scientific Association of Probiotics and Prebiotics, Professor Salminen continues to lead global scientific consensus development in his field while advocating for the inclusion of fermented foods in dietary guidelines worldwide. His election to the Finnish Academy of Sciences and Letters recognizes his exceptional contributions to advancing knowledge at the intersection of food science and human health. Professor Salminen's ongoing research on postbiotics quantification and nutrition economics demonstrates his commitment to addressing contemporary challenges in measuring microbiome-related health benefits. His visionary leadership has transformed microbiome science from a niche discipline into a fundamental pillar of modern nutrition, with his work continuing to shape how scientists, regulators, and health authorities understand the critical relationship between food, microbes, and human health.
